ZESTY RAVIOLI SALAD

METHOD:

1. In a large saucepan cook the ravioli in lightly salted boiling water for 3 minutes; drain well. Place the
 bread crumbs in a shallow dish. In another shallow dish stir together the milk and egg until combined.
Dip ravioli first into egg mixture, then toss in bread crumb mixture to coat. Place on a tray; cover and
chill while oil heats.



2. Heat the oil in an electric deep-fryer according to manufacturer's directions. Fry the ravioli, half at a
time, about 2 minutes or until golden brown. Drain on paper toweling. Keep warm in a 300° degree F
oven while preparing salad.



3. For the salad, in a large bowl toss the greens with the tomatoes and basil; toss with the vinaigrette.
Divide among 4 serving plates. Top with the ravioli. If desired, pass additional vinaigrette to drizzle over
salads. Top with Parmesan cheese. Makes 4 servings.



Conventional Method: 
Prepare ravioli as above in Step 1. For frying, use a heavy 3-quart saucepan filled with about 2 inches of
cooking oil. Attach a deep-fat frying thermometer to the side of the pan and heat the oil over medium
heat to 365° F. Carefully add the ravioli to the oil, 4 or 5 at a time (do not add too many at once or the
oil temperature will drop too much). Fry for 2 minutes or until golden. Remove with a slotted spoon to
drain on paper toweling. Keep warm as directed above. Continue with Step 3 and serve as directed
above.